Research on Suitability of Mechanical Plucking of Summer and Autumn Fresh Leaves of Different Varieties of Tea Trees and Suitability of Tibetan Tea Preparation
[Objective]To analyze the suitability of fresh leaves of different tea tree varieties in summer and autumn to mechanical plucking and the suitability of Tibetan tea processed by machine-plucked leaves,and to screen tea tree varieties that are suitable for mechanical plucking and suitable for Tibetan tea,aiming of cost saving and efficiency enhancement and improve the output and quality of Tibetan tea.[Method]17 tea tree varieties introduced or bred in Yibin area were used as test materials to carry out field comparative tests,and the yield of fresh leaves,mechanical composition of bud leaves,biochemi-cal composition and sensory quality of Tibetan tea processed by machine-plucked fresh leaves were deter-mined.[Result]The yield of fresh leaves harvested by machine of Chuancha No.2,Bayu Tezao,Meng-shan No.9,Chuannong Huangyazao,Chuanmu 28,Zhongcha 302 and Tianfuhong No.1 were signifi-cantly higher than that of the control Fuding Dabai.Among them,the machine-plucked fresh leaves of Chuancha No.2,Mengshan No.9,Chuannong Huangyazao,Chuanmu 28 and Tianfuhong No.1 had the better uniformity and integrity.The contents of main biochemical components(water extracts,amino ac-ids,tea polyphenols,soluble sugars and caffeine)in machine-plucked leaves of Chuanmu 318,Chuan-cha No.2,Chuanmu 28,Bayu Tezao,and Zhongcha 302 were significantly higher than that of the control and other varieties,indicating a good biochemical quality basis for tea processing.At the same time,the sensory evaluation results showed that the total scores of Chuancha No.2,Bayu Tezao,Zhongcha 302,Chuannong Huangyazao and other varieties were greater than 86 points.Among them,Tibetan tea made from Chuancha No.2 had sweet taste,pure aroma and the best comprehensive quality.In addition,the fluoride content of the five and six leaves of the above varieties were lower than 150 mg/kg.[Conclusion]Based on a comprehensively evaluation of the yield,mechanical compositions of bud leaves,biochemical compositions and sensory quality,fresh leaves in summer and autumn of Chuancha No.2,Zhongcha 302,Bayutezao,Chuannong Huangyazao and Mengshan No.9 were suitable for me-chanical plucking.Moreover,the sensory quality of the Tibetan tea processed by these varieties were bet-ter.Therefore,these varieties can be promoted and planted in Yaan Tibetan tea production area.
NETL
NSTL
万方数据
维普
